DeepSummary
The podcast episode explores Taiwanese cuisine and how it has been shaped by the island's history of colonization and migration. Ailsa Chang visits Tainan, considered the culinary capital of Taiwan, where she tours a vibrant wet market and sees the various influences that have contributed to Taiwanese food. She is joined by Clarissa Wei and Ivy Chen, authors of the cookbook 'Made in Taiwan', who explain how Taiwanese cuisine is distinct from Chinese cuisine, with unique ingredients, flavors, and cooking techniques.
They highlight dishes like angu gui, a sticky rice sweet influenced by Taiwan's history as a sugar cane producer when it was a Japanese colony. They also discuss the importance of short-grain rice and milkfish in Taiwanese cuisine, both introduced by the Japanese. The dish oajen, an oyster omelet made with sweet potato starch, is presented as an example of a simple, traditional Taiwanese dish that reflects the island's coastal location and the ingredients available to the poor.
Overall, the episode emphasizes that while Taiwanese cuisine may share similarities with Chinese cuisine due to the ancestry of many Taiwanese people, it has developed its own distinct identity shaped by the various colonial and indigenous influences on the island.
Key Episodes Takeaways
- Taiwanese cuisine has been shaped by the island's history of colonization and migration, resulting in unique ingredients, flavors, and dishes.
- Taiwanese cuisine is distinct from Chinese cuisine, despite sharing some similarities due to the ancestry of many Taiwanese people.
- Key influences on Taiwanese cuisine include the Japanese introduction of short-grain rice and milkfish, as well as the island's history as a sugar cane producer.
- Dishes like angu gui (a sweet sticky rice treat) and oajen (an oyster omelet) reflect the indigenous and colonial influences on Taiwanese cuisine.
- The vibrant wet markets in cities like Tainan showcase the diverse ingredients and culinary traditions that contribute to Taiwan's distinct cuisine.
- Authors like Clarissa Wei and Ivy Chen are working to define and promote Taiwanese cuisine as a distinct culinary identity.
- Taiwanese cuisine often incorporates local produce and ingredients readily available to the island's poorer residents, reflecting a resourcefulness and simplicity.
- Exploring the cuisine of a region can provide insights into its history, culture, and identity.
Top Episodes Quotes
- “So in terms of cooking techniques and.“ by Clarissa Wei
- “Taiwanese cuisine tends to be more sweet. Here in Tainan, the food is very.“ by Ivy Chen
- “It's very filling as well, because of all the starch.“ by Ivy Chen
- “And this isn't a dish you associate with chinese food at all. It's something that is very, very taiwanese and unique to Taiwan.“ by Clarissa Wei
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Episode Information
Consider This from NPR
NPR
1/11/24
There are displays of shiny orange and silver fish, bright rows of glistening pork ribs and overflowing crates of dragon fruit and guava.
It's the place for everyday grocery shopping for cooks around here.
But it's much more it's a portrait of all the forces – both indigenous and colonial – that have shaped modern Taiwan. In essence, Taiwan's cuisine is a reflection of its long history of influences.
NPR's Ailsa Chang tours the market with "Made in Taiwan" cookbook authors Clarissa Wei and Ivy Chen.
Email us at considerthis@npr.org